December 21, 2013


Shelled Green peas - 500 gm
Vadiyalu - 1/2 cup
Tomato puree - 50 gm
Ginger garlic paste - 1 tbsp
Onions - 2
Cumin seeds - 1/2 tsp
Bay leaf- 1
Cinnamon - 1 stick
Chilli powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Mustard oil/Oil  - 3 tbsp


  • Heat 2 tbsp of oil in pan, fry vadiyalu till brown and keep aside.
  • Grind green peas coarsely and fry the paste in the same oil and keep aside.
  • Grind one onion to make fine paste and slice the other onion.
  • Heat the remaining oil, add cumin seeds, bay leaf and cinnamon. fry till cumin splutters.
  • Add chopped onion and fry till brown.
  • Add onion paste, ginger paste and saute for a while.
  • Add tomato puree, turmeric and cook till oil floats.
  • Then add fried vadiyalu, green peas, chilli powder, garam masala, salt. Mix well.
  • Add 500 ml of water and cook in medium flame for 5 minutes.
  • Close the lid and cook in low flame till the gravy thickens.
  • Serve with rice or roti.

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